Sweet Onion Festival Sponsor

Celebrating the official Washington State Vegetable Historic Downtown Walla Walla
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Serves 4 to 6 - Recipe by: Joan Deccio Wickham

INGREDIENTS:

Dressing:

  • ½ cup olive oil
  • 4 tablespoons orange juice
  • 1 tablespoon Dijon mustard
  • 1 teaspoon white wine vinegar
  • 2 tablespoons fresh dill
  • 1 tablespoon honey
  • Salt and freshly ground black pepper

Whisk together all ingredients until well blended. Season to taste. Set aside.

Salad:

  • 6 medium beets, (about 2 pounds), stems off
  • 2 tablespoons olive oil
  • 2 medium Walla Walla Sweet Onions, peeled and cut into quarters
  • ½ pound wild green mixture
  • ¼ pound blue cheese, frozen
  • Salt and freshly ground pepper to taste

DIRECTIONS:

  1. Place beets in baking pan, drizzle with the oil, and season with salt. Cover with foil. Bake about 1 hour, or until tender when pierced with a knife.
  2. When cool enough to handle, peel the beets, cut into quarters, add the Walla Walla Sweet onions. Toss with prepared dressing. Serve on a bed of wild greens.
  3. Grate the frozen blue cheese wedge over the salad. Season to taste.